Prepare Oopsie batter: Separate the egg yolks from the whites. Whip the whites with the cream of tartar until stiff peaks form.

Beat the egg yolks with cream cheese, substitute sweetener, protein powder, vanilla extract, and cinnamon. Fold this mixture with the eggs whites gently as not to deflate the whites.

Put the mixture in an 8 inch baking dish covered with parchment paper. Or you can use an 8 inch spring form pan, generously greased with butter. Set aside.

Prepare the crumb topping: Place the almond flour, brown sugar substitute, cinnamon and butter in a bowl and combine with your fingers until it is well combined. It won't be crumbling but it will hold together.
Add HALF of the crumb topping to the Oopsie batter evenly, it may sink to the bottom. About half way into baking take out cake and add the remaining topping. Continue baking.

Glaze: Combine heavy cream, sweetener and cinnamon in a measuring cup. Heat in microwave or small sauce pan until sweetener has dissolved. (this is if do not have powedered sugar). Mix well, then add butter and mix again. You can whip this to make it more thicker when it's well chilled.

Drizzle glaze on semi cooled crumb cake. Keep refrigerated.
Make this cake the day before you need it. It is best served the next day, even though it may be hard to resist. It gives the ingredients time to come together.

Prepare Oopsie batter: Separate the egg yolks from the whites. Whip the whites with the cream of tartar until stiff peaks form.

Beat the egg yolks with cream cheese, substitute sweetener, protein powder, vanilla extract, and cinnamon. Fold this mixture with the eggs whites gently as not to deflate the whites.

Put the mixture in an 8 inch baking dish covered with parchment paper. Or you can use an 8 inch spring form pan, generously greased with butter. Set aside.

Prepare the crumb topping: Place the almond flour, brown sugar substitute, cinnamon and butter in a bowl and combine with your fingers until it is well combined. It won't be crumbling but it will hold together.
Add HALF of the crumb topping to the Oopsie batter evenly, it may sink to the bottom. About half way into baking take out cake and add the remaining topping. Continue baking.

Glaze: Combine heavy cream, sweetener and cinnamon in a measuring cup. Heat in microwave or small sauce pan until sweetener has dissolved. (this is if do not have powedered sugar). Mix well, then add butter and mix again. You can whip this to make it more thicker when it's well chilled.

Drizzle glaze on semi cooled crumb cake. Keep refrigerated.
Make this cake the day before you need it. It is best served the next day, even though it may be hard to resist. It gives the ingredients time to come together. This also freezes well too.

I have made NY Style crumb cakes before for family brunches and I was craving that taste with the cinnamon and crumb topping. I came up with this recipe and it was so good, I could not believe it. My husband and I ate this up within a week.

OMG this is in the oven as I type!! Smells incredible - just put the other half of crumb topping on - thinking I could have done it all the first baking as it did not really sink into the batter (I am excellent at whipping egg whites LOL!)

For the sweetener in the batter I use 3 packets of truvia and 9 splenda, for the filling I used 4 packets truvia and 8 splenda with 1 tsp of blackstrap molasses. Not dure if I am going to do the glaze or not yet - I cannot wait to eat this thing!!

OMG this is in the oven as I type!! Smells incredible - just put the other half of crumb topping on - thinking I could have done it all the first baking as it did not really sink into the batter (I am excellent at whipping egg whites LOL!)

For the sweetener in the batter I use 3 packets of truvia and 9 splenda, for the filling I used 4 packets truvia and 8 splenda with 1 tsp of blackstrap molasses. Not dure if I am going to do the glaze or not yet - I cannot wait to eat this thing!!

Mmmmm, that sounds great jdcri!!! I know what you mean, the smell is so good!!
You could even sprinkle some powedered sf sweetener on that as well.
My egg whites were very stiff, but for some reason the first crumb mixture sunk. I may have over folded the whites and yolks. When I put it in the refrigerator over night, the batter turned more like a bread, it wasn't Oospie-ish at all. That's why I mentioned about making it the night before. I couldn't wait to eat it either, lol.
But let me know how you like it after you try it.

So i really could not wait lol!! it is so hot some bites hurt my teeth!! But it is good - fresh from the oven it reminds me of french toast caserole. I could eat it this way no probllem - sf syrup anyone? mmm good! cannot wait to try tomorrow!!

This is very yummy!! I am the kind of person that cannot get past the eggy taste of oopsie rolls - I like them but they will always be eggy to me. This really reminds me of french toast casserole. next time (and there will be a next time!!) I am making the crumb topping with only 1 cup almong flour and I am going to put an extra tsp cinnamon and put it all in before baking. The topping I put on in the middle of baking just kind of falls off everywhere and the topping in it during baking it more gooey and delicious!. It is really good!!! Thanks so much for the recipe!!!

Oh and french toast is my biggest miss for breakfast so this is awesome!!!!

I kept mine in the fridge and that helped to harden and soften the crumb part for me if that makes sense, lol. But all in all, I was craving a crumb cake and this hit the spot for me. But tweak anyway you want. It's tweakable!!

Oh yum!! I can't wait to try this. If only it weren't so hot that I could turn on the oven!

__________________
~Kim42 pounds gone forever!! Current goal: Fit into size 22 jeans!! MET on 8/24/12
New Current goal: Get down into the 240s!
Longer goal: Get down to 200 lbs by my 30th birthday 3/8/13
I can do this!!